For the chops:
4 pork rib chops, about 8 ounces each
3 tablespoons lemon juice
3 tablespoons chicken broth
3 tablespoons soy sauce
2 teaspoons grated ginger root
2 teaspoons dry mustard
1 garlic clove, crushed
Dash cayenne pepper
For the cherry-orange sauce:
1 teaspoon vegetable oil
1/2 cup chopped onion
1/2 teaspoon curry powder
2 teaspoons cornstarch
1/2 cup orange juice
1/2 cup chicken stock
1/3 cup dried cherries
Preparation
To prepare the chops: Make marinade by stirring together lemon juice, chicken broth, soy sauce, ginger, mustard, garlic, and cayenne pepper in medium bowl.
Place chops in self-sealing plastic bag; pour marinade over chops; seal bag and refrigerate 8 hours or overnight. Prepare medium-hot fire in grill; remove chops from marinade and grill to medium doneness over direct heat about 10 to 13 minutes, turning once. Meanwhile prepare Cherry-Orange Sauce.
To prepare the sauce: In medium saucepan, saute onion in vegetable oil until tender, about 2 to 3 minutes; stir in curry powder to blend. Whisk cornstarch with a couple tablespoons of orange juice, set aside. S
tir remaining orange juice and chicken stock into saucepan; stir in cornstarch mixture and cook and stir over medium heat until blended and thickened slightly; stir in dried cherries and simmer 2 to 3 minutes. Set aside and keep warm.
To serve: Ladle sauce onto plates and top with chops; garnish chops with additional dried cherries if desired.
Yield: 4 servings
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